• 8 to 10 dozen raw shucked Louisiana oysters with their liquor
• 2½ sticks salted butter
• 1 large yellow onion, diced
• 6 ribs of celery, diced
• 4 cloves garlic, minced
• 1 cup all-purpose flour
• 1 quart whole milk
• 2 tablespoon salt
• 3 tablespoons freshly ground black pepper
• 1 tablespoon Worstershire sauce
• 2 dashes Louisiana style hot sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup chopped fresh parsley
• 1 pound fresh spinach, washed (2 bags)
• 1 small wheel Brie cheese, with or without rind, diced

Oyster Stew with Brie and Spinach

• 2 pounds leeks
• 1/2 cup sun dried tomato pieces
• 3 tablespoons unsalted butter or margarine
• 1 cup chopped onion
• 1½ tablespoons Chef Paul Prudhomme’s Magic Seasoning Salt
• 4 cups shiitake mushrooms, sliced
• 3/4 cup champagne (or dry sparkling wine), in all (optional)
• 2 cups chicken stock (salt-free)
• 2 cups heavy cream
• 1 cup grated Gouda cheese

Leek, Sun Dried Tomato and Shiitake Mushroom Bisque

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• 2 cups crowder peas
• 2 cups white beans
• 3 quarts vegetable stock
• 3 tablespoons olive oil
• 2 medium onions, diced
• 1 large carrot, diced
• 2 stalks celery, diced
• 3 tablespoons garlic
• 1 bunch kale, washed and chopped
• 1/2 cup fresh, chopped oregano, stems removed
• 2 cans whole tomatoes, chopped with juice

Rustic Vegetable Bean Soup

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• 1 1/2 cup milk
• 1/2 cup heavy cream
• 1 1/2 pint freshly shucked oysters (about 30 minimum), reserve oyster liquor
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 3 tablespoons butter
• 2 tablespoons scallions, thinly sliced

Simple Oyster Soup

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• 2 lbs dry white beans, soaked overnight
• 1 cup oion, chopped
• 1 cup thinly sliced shallots or scallions
• 1/2 cup green pepper, chopped
• 1/4 cup celery, chopped
• 2 tablespoons fresh parsely, minced
• 1 tablespoon garlic, minced
• 2 large ham bones with some meat on htem (4 to 5 inches long)
• 1/2 lb smoked sausage
• 1/8 teaspoon cayenne
• 1/8 teaspoon crushed red pepper pods
• 1/4 teaspoon dried thyme
• 2 whoe bay leaves
• 1/4 teaspoon dried basil
• salt and pepper

Note: Because commercially sold sausage tends to be fatty, pan grill the sausage briefly and drain well before adding to pot.

Navy White Bean Soup

• 1 dozen large shucked oysters or one pint from your market
• 4 cups milk (or replace part with cream)
• 1 onion - thick slice
• 2 celery stalks cut in pieces
• 1 parsely sprig
• 1 bay leaf
• 4 tablespoons butter
• 1/4 cup all-purpose flower
• 1/2 teaspoon salt
• 3/4 teaspoon Tabasco Pepper Sauce
• chopped chives

Oyster Bisque

• 1 tablespoon olive oil
• 4 tablespoons butter
• 2 pounds cooked crawfish tails, pre-seasoned
• 4 medium white onions, diced
• 5 large baking potatoes, cut into bite-sized pieces
• 1 pint heavy cream
• chives, chopped, for garnish salt, to taste
• pepper, to taste
• 2 ounces cognac
• shrimp stock

Crawfish Bisque

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• 2 tablespoons oil or butter
• 1 onion, cut into eighths
• 1 carrot, cut into 2" pieces
• 1 stalk celery, cut into 2" pieces
• 1 turkey carcass, cut into pieces
• 1/4 cup flat leaf parsley, coarsely chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Water as needed

Note: taste for salt after broth has simmered at least one hour

Turkey vegetable soup

• 2 tablespoons butter
• 1 cup carrots, sliced thin on the round
• 1 cup celery, sliced thin crosswise
• 1 cup onion, finely diced
• 2 cloves garlic, minced
• 8 cups turkey stock or more as needed
• 1 15 ounce can diced tomatoes
• 1 teaspoon black pepper
• 4 cups in all, mixed beans, corn, peas, diced potato, as desired
• Salt, to taste (broth may already be salty)
• 4 cups leftover turkey, bite sized
• grated parmesan, as needed

Turkey Vegetable Soup

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• 2 tablespoons oil or butter
• 1 onion, cut into eighths
• 1 carrot, cut into 2" pieces
• 1 stalk celery, cut into 2" pieces
• 1 turkey carcass, cut into pieces
• 1/4 cup flat leaf parsley, coarsely chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Water as needed

Note: taste for salt after broth has simmered at least one hour

Turkey noodle soup

• 2 tablespoons butter
• 1 cup carrots, sliced thin on the round
• 1 cup celery, sliced thin crosswise
• 1 cup onion, finely diced
• 2 cloves garlic, minced
• 8 cups turkey stock or more as needed
• 3 cups uncooked egg noodles
• 1 teaspoon black pepper
• Salt, to taste (broth may already be salty)
• 4 cups leftover turkey, bite sized

Turkey Noodle Soup

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• 5 tablespoon unsalted butter
• 1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen*
• 1/4 cup flour
• 2 celery stalks, minced
• 1 medium yellow or white onion, minced
• 1¾ cup milk
• 1/4 cup cream (can use all milk if you want)
• 1/4 cup white wine
• Splash of Tabasco, Crystal, or other hot sauce
• Salt (careful oysters may be briney)
• Freshly ground black pepper
• 1/2 cup parsley, minced

*Notes: You may be able to find refrigerated jarred oysters (without shells) near the seafood counter at your local grocery store. If you use freshly shucked oysters, be sure to save the juice, or liquor, that comes out of the shells. You will need it for the stew. 

Oyster Stew

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